Fungal community succession and major components change during manufacturing process of Fu brick tea

Abstract

Fu brick tea is a unique post-fermented tea product which is fermented with microorganism during the manufacturing process. Metabolic analysis showed that most metabolites content were decreased during the manufacturing process of Fu brick tea, except GA (gallic acid). Illumina MiSeq sequencing of ITS gene amplicons was applied to analyze the fungal community succession. The genera Aspergillus, Cyberlindnera and Candida were predominant at the early stage of manufacturing process (from “primary dark tea” to “fermentation for 3 days”), but after the stage of “fermentation for 3 days” only Aspergillus was still dominated, and maintain a relatively constant until to the end of manufacturing process. The effects of metabolites on the structure of the fungal community were analyzed by redundancy analysis (RDA) and variation partitioning analysis (VPA). The results indicated that GCG (gallocatechin gallate), EGCG (epigallocatechin gallate) and GA as well as the interactions among them were the most probably ones to influence, or be influenced by the fungal communities during the fermentation process of Fu brick tea. This study revealed fungal succession, metabolite changes and their relationships, provided new insights into the mechanisms for manufacturing process of Fu brick tea.

Characteristics and chemical compositions of Pingwu Fuzhuan brick-tea, a distinctive post-fermentation tea in Sichuan province of China

“…Tea samples from the same region clustered together. Meanwhile, the first principal component t [1] and the second principal component t [2] could display 0.414 and 0.281 of variation among tea samples, respectively. Tea samples changed along with the vector of t [1] from left to right as PWT, GZT, HNT, SNT.…”

“…Meanwhile, the first principal component t [1] and the second principal component t [2] could display 0.414 and 0.281 of variation among tea samples, respectively. Tea samples changed along with the vector of t [1] from left to right as PWT, GZT, HNT, SNT. Although tea samples could be performed well by t [1] , the otherness of FBT were still significant as the t. [2] These consequences suggested that it was realizable to distinguish PWT tea from other regions FBTs by PCA.…”

“…Tea samples changed along with the vector of t [1] from left to right as PWT, GZT, HNT, SNT. Although tea samples could be performed well by t [1] , the otherness of FBT were still significant as the t. [2] These consequences suggested that it was realizable to distinguish PWT tea from other regions FBTs by PCA.…”

“…Tea has been the second popular non-alcoholic beverage behind water for a long history, which could be classified into six types based on the increasing degree of fermentation, including unfermented tea (green tea), slightly fermented tea (white tea), lightly fermented tea (yellow tea), semifermented tea (oolong tea), fully fermented tea (black tea) and post-fermented tea (dark tea). [1,2] Unlike semi-fermented and fully fermented teas produced by enzymatic oxidation process, postfermented tea is a kind of microbial fermented tea in which a pile fermentation treatment allows microorganisms induce auto-oxidation and non-enzymatic auto-oxidation to complete the process. [3] Microbial activities play an important role in the process of post-fermentation, which directly influence the quality and flavour of dark tea.…”

Microbial community succession and toxic alkaloids change during fermentation of Huafeng Dan Yaomu

“…High‐throughput sequencing which can obtain abundant experimental data has been increasingly used to analyse and compare microbial communities (Li et al ; Wu et al ; Pang et al ). In this study, high‐throughput sequencing was utilized to investigate the microbial diversity and its dynamic changes in varying stages of Huafeng Dan Yaomu.…”